Journal of Food Quality / 2019 / Article / Fig 5

Research Article

Enhanced Duration of Truffle Sauce Preservation due to Addition of Linoleic Acid

Figure 5

Scatterplot of the first two principal components: (a) P1.C/1-P2.C/1-P3.C/1-P4.C/1, (b) P1.C/1-P2.C/1-P3.C/1-P4.C/1, (c) P1.C/2-P2.C/2-P3.C/2-P4.C/2.
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(b)
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